Name: Veal tortellini with fresh tomato sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 625 gram veal tortellini; 1/4 cup (60ml) olive oil; 1 brown onion (150g), chopped coarsely; 2 clove garlic, crushed; 5 ripe tomatoes (950g), chopped coarsely; 3/4 cup (180ml) vegetable stock; 2 tablespoon shaved parmesan cheese; 2 tablespoon fresh baby basil leaves; 1/4 cup (60ml) balsamic vinegar

Ingredients

625 gram veal tortellini

1/4 cup (60ml) olive oil

1 brown onion (150g), chopped coarsely

2 clove garlic, crushed

5 ripe tomatoes (950g), chopped coarsely

3/4 cup (180ml) vegetable stock

2 tablespoon shaved parmesan cheese

2 tablespoon fresh baby basil leaves

1/4 cup (60ml) balsamic vinegar

Method

1.Cook pasta in large saucepan of boiling water until tender; drain.

2.Meanwhile, heat half of the oil in medium frying pan; cook onion and garlic, stirring, until onion is soft. Stir in tomato and stock; cook, covered, about 10 minutes or until tomato is soft.

3.Combine pasta with tomato mixture and remaining oil in large bowl. Serve pasta topped with cheese and basil; drizzle with vinegar.

You can use ravioli instead of the tortellini, if you like.
Note

Woman's Weekly Food

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Ingredients

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